I’ve tried to make this as simple as possible. There are no pastes to whizz and there is absolutely no need to turn on the oven! It’s healthy, delicious and I’ve added a good dose of iron at the end for added nutrition. ⠀ ⠀ Serves 4-6⠀
INGREDIENTS⠀ 1 kg lamb neck fillet cut into 5cm chunks ⠀ 1 tin tomatoes ⠀ Squeeze of honey⠀ Small bag fresh spinach ⠀ 4-5 onions sliced⠀ 5 cloves garlic crushed or finely chopped ⠀ 1 thumb sized piece of ginger grated ⠀ 2-3 red chillies finely chopped (Adjust to your taste)⠀ ⠀ Spices⠀ 2 tablespoons medium curry powder ⠀ 2 tablespoons ground cumin⠀ 2 tablespoons ground coriander⠀ 1 tablespoon paprika ⠀ 1 teaspoon turmeric ⠀ 1 teaspoon mace (if you have it)⠀ 5 cardamom pods⠀ ⠀ Raita ⠀ 4 tablespoons Tims Dairy Greek Yogurt ⠀ 1/3 of a cucumber finely chopped and drained on kitchen towel ⠀ 1 clove crushed garlic ⠀ 6 mint leaves finely chopped ⠀ 6 coriander sprigs finely chopped ⠀ Juice of half a lime⠀ Seasoning⠀ 1 teaspoon garam masala (optional but great)⠀
METHOD
⠀ Sauté the onions in oil until caramelised. Now add the ginger, garlic, chilli and all of the spices and stir. Season the lamb with lots of salt and pepper and add it to the pan. Stir and coat the meat in the spices and cook for 5 minutes. Pour in the tomatoes, a squeeze of honey, stir, taste and season, then simmer for approximately 2 hours or until the lamb is tender. Turn off the heat and stir in the bag of spinach. ⠀ ⠀ Raita⠀ Mix all of the ingredients except the garam masala together. Sprinkle with the garam masala and drizzle with olive oil. ⠀ ⠀ Serve with basmati rice. ⠀ ⠀ ⠀
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